CN102669292B - Production process of fish milk powder - Google Patents
Production process of fish milk powder Download PDFInfo
- Publication number
- CN102669292B CN102669292B CN201210204023.5A CN201210204023A CN102669292B CN 102669292 B CN102669292 B CN 102669292B CN 201210204023 A CN201210204023 A CN 201210204023A CN 102669292 B CN102669292 B CN 102669292B
- Authority
- CN
- China
- Prior art keywords
- fish
- milk powder
- carrying
- liquid
- fish milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a production process of fish milk powder, which takes freshwater fish as raw materials. The preparation process comprises the following steps of: carrying out rough machining treatment by taking the freshwater fish as the raw materials; carrying out anti-oxidization treatment on prepared fish meat by gingers; cutting and crushing the treated fish meat; then carrying out emulsification by using pure natural phospholipid protein; carrying out high-pressure homogenization and filtering prepared fish paste; carrying out the emulsification on the filtered fish paste to obtain milk white liquid; adding spices into the obtained milk white liquid to prepare; uniformly agitating and carrying out the high-pressure homogenization; and obtaining liquid fish milk by sterilizing and carrying out dehydration and drying treatment on the liquid fish milk, so as to obtain the fish milk powder. Compared with the prior art, the production process of the fish milk powder has the advantages and the beneficial effects that the flow is simple, the fish milk powder is easier for a human body to digest; the fish milk powder is suitable for people of all ages and both sexes; the fish milk powder is the other source for providing safe protein for people; and the fish milk powder has a huge market prospect and the profound machining of the freshwater fish can be industrially popularized in a true meaning manner.
Description
Technical field
The present invention relates to a kind of fish milk powder production process, relating in particular to a kind of is the fish milk powder producing process of raw material with fresh-water fishes.
Background technology
The history in existing more than 1,000 year of the traditional fishery of China, the process by " extensive breed is to high density; intensive culture " has been experienced in its development, show according to data, the aquaculture production in the whole world about 90% is in the Asia, freshwater aquiculture 65% in China, China is maximum in the world aquaculture and product water outlet country, although CHINESE FRESHWATER is cultured and is occupied first place in the world, but it is fresh-keeping more slow with the deep process technology development, at present in the deep-processing process to fresh-water fishes, the anti-oxidant control of the flesh of fish is the major issue of this industry development of obstacle always, directly affects mouthfeel and the smell of final products, and market is difficult to accept.
Summary of the invention
What the objective of the invention is to solve in the process that oxidation owing to the flesh of fish self produces allows the offending peculiar smell of people, and influences mouthfeel and the quality of product:
A kind of fish milk powder producing process is characterized in that: carry out according to the following steps:
(1) be that raw material carries out roughing and handles with selecting to reach fresh-water fishes that HACCP cultures standard, first bloodletting is scaled then, except the gill and fish guts, bones, and gets flesh of fish part and cleans;
(2) the ready flesh of fish is carried out anti-oxidant treatment 5 hours with ginger;
(3) flesh of fish that will handle well carries out the high speed shear pulverizing by fish and water than 1:5, carries out 1 hour with natural phosphatide albumen then, carries out homogeneous under the pressure of 40～60Mpa, and the fish slurries that get after processing filter with 100 eye mesh screens, and are standby;
(4) select for use the fish slurries after soybean lecithin will filter as emulsifying agent to carry out emulsification treatment, obtain milky white liquid;
(5) milky white liquid that obtains is added spices and allocate, adding spices is 1～3% of milky white liquid weight ratio, carries out homogeneous then under the pressure of 40～60Mpa, gets liquid fish milk behind high-temperature instantaneous sterilization;
(6) the liquid fish that processing the is made spray-dried equipment of suckling dehydrates processing, gets fish milk powder, and dried fish milk powder is cooled to normal temperature, carries out the inflated with nitrogen packing then.
Every 100ML flesh of fish slurries are joined 10 ~ 30 milligrams of phosphatide slurries in the described step (4).
Spices in the described step (5) adopts is that the pure milk powder of New Zealand or fresh fruit, vegetables are natural flavouring material.
High-temperature instantaneous sterilization in the described step (5) refers in 3～5 seconds through the 137 temperature sterilizations of spending.
Spray-dired EAT in the described step (6) is 160～200 ℃, and leaving air temp is 70～90 ℃.
The present invention compared with prior art has the following advantages and beneficial effect: flow process is simple, be easier to absorption of human body, sutable for men, women, and children, fish milk powder will become the another source that people absorb high-quality and safety protein, market prospects are huge, realized that truly the intensive processing of fresh-water fishes is able to Industry Promotion.
The specific embodiment
Below in conjunction with embodiment preparation technology of the present invention is described further:
Embodiment 1
A kind of fish milk powder producing process is characterized in that: carry out according to the following steps:
(1) be that raw material carries out roughing and handles with selecting to reach fresh-water fishes that HACCP cultures standard, first bloodletting is scaled then, except the gill and fish guts, bones, and gets flesh of fish part and cleans;
(2) the ready flesh of fish is carried out anti-oxidant treatment 5 hours with ginger;
(3) flesh of fish that will handle well carries out the high speed shear pulverizing by fish and water than 1:5, carries out emulsification treatment 1 hour with natural phosphatide albumen then, carries out homogeneous under the pressure of 40Mpa, and the fish slurries that get after processing filter with 100 eye mesh screens, and are standby;
(4) select for use the fish slurries after soybean lecithin will filter as emulsifying agent to carry out emulsification treatment, obtain milky white liquid;
(5) milky white liquid that obtains is added spices and allocate, adding spices is 1% of milky white liquid weight ratio, carries out homogeneous then under the pressure of 40Mpa, gets liquid fish milk behind high-temperature instantaneous sterilization;
(6) the liquid fish that processing the is made spray-dried equipment of suckling dehydrates processing, gets fish milk powder, and dried fish milk powder is cooled to normal temperature, carries out the inflated with nitrogen packing then.
Every 100ML flesh of fish slurries are joined 10 milligrams of phosphatide slurries in the described step (4).
Spices in the described step (5) adopts is that the pure milk powder of New Zealand or fresh fruit, vegetables are natural flavouring material.
High-temperature instantaneous sterilization in the described step (5) refers in 3 seconds through the 137 temperature sterilizations of spending.
Spray-dired EAT in the described step (6) is 160 ℃, and leaving air temp is 70 ℃.
Embodiment 2
A kind of fish milk powder producing process is characterized in that: carry out according to the following steps:
(1) be that raw material carries out roughing and handles with selecting to reach fresh-water fishes that HACCP cultures standard, first bloodletting is scaled then, except the gill and fish guts, bones, and gets flesh of fish part and cleans;
(2) the ready flesh of fish is carried out anti-oxidant treatment 5 hours with ginger;
(3) flesh of fish that will handle well carries out the high speed shear pulverizing by fish and water than 1:5, carries out emulsification treatment 1 hour with natural phosphatide albumen then, carries out homogeneous under the pressure of 60Mpa, and the fish slurries that get after processing filter with 100 eye mesh screens, and are standby;
(4) select for use the fish slurries after soybean lecithin will filter as emulsifying agent to carry out emulsification treatment, obtain milky white liquid;
(5) milky white liquid that obtains is added spices and allocate, adding spices is 3% of milky white liquid weight ratio, carries out homogeneous then under the pressure of 60Mpa, gets liquid fish milk behind high-temperature instantaneous sterilization;
(6) the liquid fish that processing the is made spray-dried equipment of suckling dehydrates processing, gets fish milk powder, and dried fish milk powder is cooled to normal temperature, carries out the inflated with nitrogen packing then.
Every 100ML flesh of fish slurries are joined 30 milligrams of phosphatide slurries in the described step (4).
Spices in the described step (5) adopts is that the pure milk powder of New Zealand or fresh fruit, vegetables are natural flavouring material.
High-temperature instantaneous sterilization in the described step (5) refers in 5 seconds through the 137 temperature sterilizations of spending.
Spray-dired EAT in the described step (6) is 200 ℃, and leaving air temp is 90 ℃.
According to the product of above-described embodiment gained, quality index is as follows:
The outward appearance micro-yellow powder
Dan Bai Zhi ≧ 90%
PH value 6.5～7.5(10% aqueous solution)
Shui Fen ≦ 5.0%
Zhi Fang ≦ 2.0%
Xi bacterium Zong Shuo ≦ 1000cfu/g
Pathogenic bacteria must not detect
Qian ≦ 0.05mg/kg
Gong ≦ 0.3mg/kg
Shen ≦ 0.2mg/kg
After adding 5000 milligrams pure water and be diluted to liquid state by per 100 milligrams of fish milk powder according to the product of above-described embodiment gained, sampling inspection is reported as follows through Hubei Province's product quality supervision and inspection research institute:
Claims (2)
1. fish milk powder producing process is characterized in that: carry out according to the following steps:
(1), be that raw material carries out roughing and handles with selecting to reach fresh-water fishes that HACCP cultures standard, put earlier
Blood is scaled then, except the gill and fish guts, bones, and gets flesh of fish part and cleans;
(2), the ready flesh of fish is carried out anti-oxidant treatment 5 hours with ginger;
(3), the flesh of fish that will handle well carries out high speed shear by fish and water than 1:5 and pulverizes, and uses pure natural phosphorus then
Lipoprotein carried out emulsification treatment 1 hour, carried out homogeneous under the pressure of 40～60MPa, and the fish slurries that get after processing filter with 100 eye mesh screens, and are standby;
(4), select for use the fish slurries after soybean lecithin will filter as emulsifying agent to carry out emulsification treatment, obtain breast
White liquid;
(5), the milky white liquid that obtains added spices allocate, adding spices is milky white liquid weight
1～3%, under the pressure of 40～60MPa, carry out homogeneous then, behind high-temperature instantaneous sterilization liquid fish milk;
(6), liquid fish that processing the is made spray-dried equipment of suckling dehydrates processing, gets fish milk powder,
Dried fish milk powder is cooled to normal temperature, carries out the inflated with nitrogen packing then.
2. fish milk powder producing process according to claim 1 is characterized in that: every 100mL flesh of fish slurries are joined 10 ~ 30 milligrams of phosphatide slurries in the described step (4).
3, fish milk powder producing process according to claim 1 is characterized in that: what the spices in the described step (5) adopted is the pure milk powder of New Zealand.
4, fish milk powder producing process according to claim 1 is characterized in that: the high-temperature instantaneous sterilization in the described step (5) refers in 3～5 seconds the temperature sterilization through 137 ℃.
5, fish milk powder producing process according to claim 1 is characterized in that: the spray-dired EAT in the described step (6) is 160～200 ℃, and leaving air temp is 70～90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210204023.5A CN102669292B (en) | 2012-06-20 | 2012-06-20 | Production process of fish milk powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210204023.5A CN102669292B (en) | 2012-06-20 | 2012-06-20 | Production process of fish milk powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102669292A CN102669292A (en) | 2012-09-19 |
| CN102669292B true CN102669292B (en) | 2013-08-28 |
Family
ID=46802384
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210204023.5A Expired - Fee Related CN102669292B (en) | 2012-06-20 | 2012-06-20 | Production process of fish milk powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669292B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315065A (en) * | 2013-06-01 | 2013-09-25 | 张家界金鲵生物工程股份有限公司 | Giant salamander milk powder and production method therefor |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1310594C (en) * | 2002-03-11 | 2007-04-18 | 刘仲翔 | Production method of fish juice milk beverage |
| CN1276720C (en) * | 2004-03-31 | 2006-09-27 | 武汉博大鱼奶生物科技有限公司 | Method for producing fish milk |
| CN100360042C (en) * | 2004-06-18 | 2008-01-09 | 武汉飞喜乐生物工程发展有限公司 | Method for preparing fish-milk beverage |
| CN100418427C (en) * | 2005-09-13 | 2008-09-17 | 仙桃市泰尔生物科技开发有限公司 | Health type fish milk, and its processing method |
| CN101095456A (en) * | 2006-06-30 | 2008-01-02 | 深圳市中盛信实业发展有限公司 | Novel fish milk and the preparing technics thereof |
-
2012
- 2012-06-20 CN CN201210204023.5A patent/CN102669292B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669292A (en) | 2012-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105707771A (en) | Dry raspberry powder and preparing method thereof | |
| CN105011280A (en) | Rubus chingii fruit beverage and preparation method thereof | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN104397663A (en) | Production technology for pure chicken powder | |
| CN103283841B (en) | Peanut yoghourt containing fresh Rhizoma Phragmitis and preparation method thereof | |
| CN102613464A (en) | Mushroom and chicken porridge and preparation method thereof | |
| CN106107620A (en) | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof | |
| CN102669292B (en) | Production process of fish milk powder | |
| CN102125085A (en) | Method for producing canned mushroom | |
| CN103355695A (en) | Instant channel catfish gel for seasoning, and preparation method thereof | |
| CN104286199A (en) | Production process of fruit and vegetable soy bean curd | |
| CN105087152A (en) | Supercritical extraction technology for seasame oil | |
| CN107897940A (en) | A kind of method that amino acid is extracted from giant salamander | |
| CN101467695A (en) | Instant pork skin crystal | |
| CN104814473A (en) | A Chinese water chestnut fish cake and a preparation method thereof | |
| CN105433087A (en) | Fish noodles and production method thereof | |
| CN103519221A (en) | Processing method for high-calcium sausages | |
| CN107569443A (en) | A kind of Oleum Ovum Gallus domesticus Flavus micro emulsion eyelashes, eyebrow nutrient solution | |
| CN102028237B (en) | Preparation method of health-protecting and beauty-maintaining cowskin leisure food | |
| CN106901305B (en) | Pickled vegetable-flavor carmine radish powder and processing method thereof | |
| CN104172367A (en) | Processing method of sargassum fusiforme combined fruit and vegetable juice | |
| CN105875860A (en) | Processing technology of fermented bean curd | |
| CN109096288A (en) | A method of preparing heme iron | |
| KR102519730B1 (en) | Functional composition for hair loss relief and hair growth containing sturgeon extract | |
| TWI736908B (en) | Methods to improve the extraction rate and antioxidant power of Hibiscus flower anti-oxidant extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130828 Termination date: 20160620 |